Pepper Sauce taste off, Best & Worst

I couldn't close this blog without doing one final pepper sauce taste off, here are the absolute best and worst of all time.
First, the worst:

Irene's, a store-bought brand that had a promising modest label and good color on the shelf. But this one ranks worst because it commits the cardinal sin of any self-respecting pepper sauce: it's sweet. There's no point in going over the other qualities, it's a sugary disgrace. score: 1

And, finally, the best:

The original mother-in-law recipe, because it's made by my mother-in-law. No point in showing the bottle because it has no label, and all the magic comes from her anyway. Peppers grown in her own garden, ingredients blended in her own kitchen, no two bottles the same but always hot and full of flavor. You can't buy it, but if you ever come over to our house we'll give you a sample. score: 11 (out of 10)

Pepper Sauce Taste Off, market edition

a roundup of homemade sauce found at roadside stands/open air markets don't be fooled by the kind smile of the woman at this well-maintained stand (on Warren Street, about two blocks north of the East Main Road, Tunapuna - she also sells the areas sweetest mangoes, hands down) - the yellow sauce is the hottest I've ever had. Hot hot hot, burned through my food, my tongue, my lips - I drank water, milk, iced tea and chewed on ice chips for 15 minutes before it faded. HOT. I can't comment on the flavor or anything else, just HOT. Score: 8.75 ('cause I like that)

this stand outside the main market on Hollis Ave in Arima sells the closest thing to perfect yellow pepper sauce I've found. If I was going to be picky, and I can since this is my blog, the color's a little orange (probably pumpkin), and there could be more floaty bits of pepper inside. But the flavor's excellent, it's hot as sin without destroying the food, and it has a nice linger that burns just enough (i.e., doesn't force you to drown yourself under the kitchen tap). Good stuff, Score: 9

Pepper Sauce taste off

the great Pepper Sauce taste off starts here. Scores from 1 to 10, taking into account flavor, heat, and how long that lovely painful burning stays on the tongue after you've eaten. Results are arbitrary and personal, I'm making this stuff up as I go along, people.
First up, Jackie's Original Paramin Pepper Sauce (avail in most local groceries). good yellow mustard color, plenty of floating bits of hot pepper, looked promising. Unfortunately it has no bite, no lingering burn at all - I kept adding more to my eggs waiting for it to kick in, but nothing. At least it wasn't sweet, but too mild to be called true Pepper Sauce. SCORE: 3.5

Next up, D'original Mudda'n'Law Chunky Pepper Sauce (harder to find, but in some mainstream groceries) this one delivers, full of chunky pepper floating in a sharp vinegar base, put a little of this on anything and you'll know it's there right away! Great flavor and masochistically satisfying burn, intense at the beginning and lingering on. My only complaint is the base is a bit thin, it's more like sprinkling very spicy water on your food rather than a sauce (mother-in-law itself is a local term for any homemade pepper sauce). SCORE: 8

and last, for this round, is West Indian Home Hot Sauce (avail in smaller local shops) this one wins big points for color and semi-napalm consistency, pours out great on the plate and really packs a kick, like a good yellow sauce should. The pumpkin water gives it a slight tang, but not too much to sweeten it or throw off the burn. Good stuff. It carries a Jesus is Lord label above the ingredients, however he couldn't be reached for comment SCORE: 7.5

more to come as we find 'em